2. What method do people use to harden the liquid oil in margarine?
(a) Hygenetics.
(b) Oxygenation.
(c) Oxidisation.
(d) Hydrogenation.

3. Which of the following is a method of drying fruit?
(a) The sun.
(b) The snow.
(c) The wind.
(d) The shade.

4. What are poached eggs usually cooked in?
(a) Oil.
(b) Butter.
(c) Milk.
(d) Water.

5. What kind of bacteria is used in cheeses such as Limburger?
(a) Propionibacteria.
(b) Clear bacteria.
(c) Smear bacteria.
(d) Lactic acid bacteria.

6. What does a parsnip convert its starch to in the winter?
(a) Salt.
(b) Wax.
(c) Flour.
(d) Sugar.

7. What kind of fish is beheaded, gutted, salted and held at high temperatures for a month?
(a) Salted cod.
(b) Salted herring.
(c) Shrimp.
(d) Anchovies.

8. What does the egg have to pass through to get coated in white membrane?
(a) The intestines.
(b) The kidney.
(c) A vein.
(d) An oviduct.

9. What is the most frequently used of the unfermented dairy products?
(a) Cream.
(b) Cheese.
(c) Milk.
(d) Butter.

10. How can one cook vegetables to avoid flavor loss?
(a) Roast quickly.
(b) Bake slowly.
(c) Fry quickly.
(d) Boil slowly.

11. Which of the following products is a fruit?
(a) A yam.
(b) A beetroot.
(c) A carrot.
(d) A squash.

12. What type of vitamin is an egg yolk?
(a) Vitamin A.
(b) Vitamin C.
(c) Vitamin E.
(d) Vitamin B.

13. What did Louis Pasteur invent in the 1860s?
(a) Whipping treatment.
(b) Pasterised treatment.
(c) Heat treatment.
(d) Skimming treatment.

14. Why does the author think meat is different than it has been in the past?
(a) It is leaner and younger.
(b) It is older and tougher.
(c) It is more tender and fattier.
(d) It has less blood content.

15. What kind of meat does the author suggest people should grill?
(a) Lean meat.
(b) Thick meat.
(c) Thin meat.
(d) Fatty meat.